How to Prepare Tasty Double Chocolate Chip Cookie Bars

Double Chocolate Chip Cookie Bars. It made the top not quite as pretty (you could see the milky color over the chocolate) but the taste is DiViNe =) Rich and wonderful! Place butter, brown sugar and sugar into a large mixing bowl or stand mixer. Add eggs and vanilla mixing well. Add flour, cocoa powder, pudding mix, baking soda and salt, slowly mix until dough forms. Double Chocolate Chip Cookie Bars with M&M's are the perfect make ahead Christmas treat and are customizable for potlucks, bake sales, and other holidays!

Luckily, Rhonda Knight of Hecker, Illinois has the perfect solution: Chocolate chip cookie bars! Plus, the bars can be cut to any size, making them a great option for potlucks and bake sales. In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. You can cook Double Chocolate Chip Cookie Bars using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Double Chocolate Chip Cookie Bars

1. You need 1 1/2 sticks of unsalted butter - softened, just under room temp.
2. It's 4 tbs of coconut oil - chilled.
3. Prepare 1 cup of light brown sugar - packed.
4. Prepare 3/4 cup of white sugar.
5. You need 2 of eggs.
6. Prepare 1/4 cup of REAL maple syrup.
7. You need 1 tbs of pure vanilla extract.
8. Prepare 2 1/4 cups of flour.
9. It's 1 tsp of baking soda.
10. You need 1 tsp of baking powder.
11. It's 1/2 tsp of salt.
12. Prepare 2 cups of semi sweet chocolate chips.
13. You need 1 cup of dark chocolate chips.

Sift together the salt and flour and mix into the butter mixture. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition.

Double Chocolate Chip Cookie Bars step by step

1. Preheat oven to 375°F. Lightly grease a 9x13 inch cake pan with cooking spray. Set aside..
2. In a medium bowl wisk together flour baking soda, baking powder, and salt. Set aside..
3. In the bowl of a stand mixer cream together butter, coconut oil, and sugars on medium speed until pale and fluffy. About 2 minutes..
4. With mixer running add eggs one at a time, beating until fully combined after each addition. Add vanilla and maple syrup, continue to run until just incorporated..
5. Stop mixer. Scrape down sides and ensure no unmixed portions of butter/sugar remain in the bottom..
6. Add half the flour mixture. Slowly return speed to medium. Beat until just incorporated. Stop mixer, scrape down sides, add remaining flour mixture and repeat process..
7. Stop mixer. Add chocolate chips. Turn on to low to gently stir chips into batter until just incorporated..
8. Spread batter evenly into cake pan. Bake 30-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool at least 20 minutes before cutting. Enjoy!.
9. See notes below⤵.
10. NOTE 1: I use a stand mixer when making this recipe because I have carpal tunnel and it kills my wrists to stir cookie batter. You can absolutely make this recipe stirring by hand (or with a handheld mixer) with no adverse effects whatsoever..
11. NOTE 2: To bake as cookies, chill dough for 30 minutes before baking. When ready, scoop out 2 tbs dough per cookie. Roll each tbs into its own ball. Stack one ball on top of the other on a cookie sheet and press together gently, but do not flatten. Space cookies 2 inches apart. Bake at 375°F for 10-13 minutes or until edges are just lightly golden and center is still pale. This will make soft, chewy cookies. For crisper cookies, bake at 350°F for 15 minutes or until lightly golden all over..

Combine flour, baking soda and salt in small bowl. Beat butter, both sugars and vanilla in large mixer bowl. There is no need to grease. Place the flour, cocoa powder, cornflour, bicarbonate of soda, and salt into the bowl of your stand mixer, or a large bowl, and mix gently until combined. Cool completely in pan; cut into bars.